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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 36 |
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My husband and I have been making these doughnuts regularly for years. He does the frying and I whip up the frosting. Ingredients:
3 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1/2 cup shortening |
1 cup boiling water |
1 cup evaporated milk |
1/4 teaspoon lemon extract |
2 eggs |
1/2 cup sugar |
2 teaspoons salt |
1/2 teaspoon ground nutmeg |
8-1/2 to 9 cups king arthur unbleached all-purpose flour |
oil for deep-fat frying |
frosting: |
3/4 cup packed brown sugar |
6 tablespoons butter, cubed |
1/3 cup half-and-half cream |
3 cups confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
1. In a bowl, dissolve yeast in warm water. In a small bowl, combine shortening and boiling water. Stir in milk and extract; cool to 110°-115°. Add to yeast mixture. Beat in eggs, sugar, salt and nutmeg. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 10 minutes.
2. On a floured surface, roll out dough to an 18-in. x 12-in. rectangle. Cut into 6-in. x 1-in. strips. Cover and let rise in a warm place until doubled, about 1 hour.
3. Heat oil in an electric skillet or deep-fat fryer to 375°. Fry dough strips in oil for 2 minutes or until golden brown, turning once. Drain on paper towels.
4. For frosting, combine brown sugar, butter and cream in a saucepan. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in confectioners' sugar and vanilla; beat with portable mixture until creamy. Frost the long johns. Yield: 3 dozen.
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